Jane Madsen's Pumpkin Chiffon Pie

Pumpkin Chiffon Pie In Traditional Pie Crust

Jane Pembroke, the elegant and refined daughter of a Southern Colonel, and the mother of Auntie Iris Marie, always served this light and delicious pie at Thanksgiving.

Ingredients:
1 9 inch pie crust, baked

1 envelope unflavored gelatin
1/4 cup water
1/2 cup firmly packed brown sugar
1/4 teaspoon salt (optional)
1 1/2 pumpkin pie spice or 1/2 teaspoon each ginger, cinnamon & nutmeg
3 eggs, separated
1/2 cup milk
1 1/2 cups canned pumpkin
1/2 cup white sugar
whipped cream (optional)

Method: 
In a small bowl, sprinkle gelatin over water and set aside. Combine brown sugar salt and spices in a saucepan. Beat egg yolks slightly and stir in milk, gelatin mixture and pumpkin; add to sugar mixture. Cook over medium heat, stirring constantly, to just below simmering point.
Set in a pan of ice water (or refrigerator); stir occasionally until mixture is cold and slightly thickened.
In a bowl, beat egg whites until thick; add white sugar, about one tablespoon at a time, and beat well after each addition. Beat until egg whites hold firm peaks. Fold gelatin mixture into the beaten egg whites.
Pour into pie crust and chill at least 4 hours, or overnight.If desired, serve with whipped cream.

Note: Jane served her pie in a traditional crust with fresh whipped cream. It can also be prepared in a gingersnap or graham cracker crust.

Pumpkin Chiffon Pie In Gingersnap Crust

Gingersnap Crust
Combine 1 3/4 cups fine ginger cookie crumbs with 1/4 cup sugar. Stir in 5 tablespoons melted butter. Press into the bottom and sides of a 9 inch pie pan. Bake at 350* for 10 minutes. Cool  completely.

Jane Pembroke Madsen with Grandson Craig